The quality improvement of yam flour (Dioscorea alata) through the fermentation process

The researchers that were done regarded the evolution of phenolic compounds at superiors red wines from Burgund variety, obtained in Minis and Murfatlar vineyards during five years period of time. In the purpose to obtain extractive wines and intensely coloured, external enzymatic mixtures was experienced during the maceration and fermentative processes, and for some technological phases improvement for primary wine making process. During the hole period of study physical and chemical analyses were done to superior red wines obtained from Burgund variety, beginning with the end of alcoholic fermentation, malolactic fermentation, at 3 months, 6 months, 9 months, 12 months, 18 months and after that yearly, as for the wines obtained with external enzymatic mixtures used during the maceration – fermentation process, as for the one which weren’t treated with enzymes. Through external enzymatic mixtures utilisation the antocians and total poliphenols to superior red wines obtained is the biggest contribution which contribute the their quality improvement, especially to colours and extractive character.

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PENGARUH PENAMBAHAN TEPUNG TAPIOKA DALAM PEMBUATAN BISKUIT BERBAHAN BAKU TEPUNG UBI BANGGAI (Dioscorea alata L.)

Jurnal Teknologi Pertanian (Agricultural Technology Journal ◽

10.35791/jteta.10.2.2019.29117 ◽

2020 ◽

Vol 10 (2) ◽

Author(s):

Selvy Sofyani ◽

Jenny E. A. Kandou ◽

Maria Fransisca Sumual

Keyword(s):

Chemical Composition ◽

Chemical Properties ◽

Dioscorea Alata ◽

Energy Value ◽

Randomized Design ◽

Yam Flour ◽

Completely Randomized Design ◽

Four Levels ◽

Tapioca Flour ◽

And Chemical Properties

ABSTRACTThe purpose of this study was to determine the proportion of tapioca flour that needs to be added in the manufacture of biscuits made from Banggai yam flour, based on sensory and chemical properties. This research used a Completely Randomized Design (CRD) with the addition of tapioca flour at four levels as treatments, i.e. A: 0%; B: 5%; C: 10%; D: 15%, which was triplicated. The parameters observed were organoleptic testing for the degree of preference for taste, aroma, color and texture. The chemical composition of the biscuits was analyzed and the energy value was calculated. Overall, the level of preference given by the panelists on the Banggai yam biscuits without the addition of tapioca flour was 3.68 (like) out of 5 as the highest value. It can be concluded that tapioca flour does not need to be added in making Banggai yam biscuits. Banggai yam biscuits have a hardness of 1.93 mm / g / sec. and energy value of 422.62 kkal, with the composition of 3.98% moisture, 8.13% protein, 11.10% fat, 3.68% ash, 72.55% carbohydrates, and 0.56%. crude fiber. Keywords: Banggai yam, tapioca flour, biscuits

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Improvement of physicochemical characteristics of kano white yam flour (Dioscorea rotundata) through fermentation process using SBM.3D and SBM.4A lactic acid bacteria

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/454/1/012100 ◽

2020 ◽

Vol 454 ◽

pp. 012100

Author(s):

S Wahyuni ◽

A Khaeruni ◽

R H F Faradilla ◽

Asnani ◽

N D P Dewi ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Fermentation Process ◽

Physicochemical Characteristics ◽

Dioscorea Rotundata ◽

White Yam ◽

Yam Flour

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Biochemical and Functional Properties of Yam Flour during the Post-harvest Conservation of Dioscorea alata Cultivar « Azaguié »

Current Journal of Applied Science and Technology ◽

10.9734/cjast/2017/32404 ◽

2017 ◽

Vol 21 (6) ◽

pp. 1-10 ◽

Cited By ~ 1

Author(s):

Kouadio Nina ◽

Dan Ghislaine ◽

Konan Hubert ◽

Assoi Patrice ◽

Kouamé Patrice ◽

...

Keyword(s):

Functional Properties ◽

Dioscorea Alata ◽

Post Harvest ◽

Yam Flour

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Estimation of Phytochemical in Yam Flours and Sensory Attribute of Poundo Yam Produced from Yam and Moringa oleifera Seed Meal Blends

Journal of Advances in Microbiology ◽

10.9734/jamb/2020/v20i230220 ◽

2020 ◽

pp. 61-69 ◽

Cited By ~ 1

Author(s):

N. A. Kanu ◽

T. L. Kingsley

Keyword(s):

Moringa Oleifera ◽

Seed Meal ◽

Dioscorea Alata ◽

Dioscorea Rotundata ◽

Yam Flour ◽

Dioscorea Cayenensis ◽

Dioscorea Bulbifera ◽

Moringa Oleifera Seed ◽

Control Samples ◽

General Acceptability

The sensory characteristic can be quantified and defined by the use of the descriptive profile. A different cultivar of yam can be used for the production of poundo yam. The standard of a product is determined by the evaluation and its acceptability by a taste panelist. Four cultivars of yam; Dioscorea alata, Dioscorea cayenensis, Dioscorea rotundata and Dioscorea bulbifera were sourced and processed into flour. Moringa seed oleifera was defatted and the cake was blended at a different concentration of 5% and 10% with the yam flour. The qualitative phytochemical investigation of the yam flour and Moringa oleifera seed revealed the presence of, alkaloids, steroids, terpenoid oxalate, anthraquinone, phenol, saponins, tannins and flavonoids. Quantitative analysis showed that among the control samples Dioscorea alata (DAC), Dioscorea Dioscorea bulbifera (DBC), cayenensis (DCC) and Dioscorea rotundata (DRC). DRC and DAC have the highest values in the total phenol and total flavonoids. Dioscorea cayenensis recorded the highest value in steroid and saponin content. The flavonoids, steroid and terpenoid were improved by the inclusion of moringa seed meal at 5% and 10%. The result of the sensory analysis revealed that panellist preferred DRC in term of moldability, texture, taste and general acceptability. However, the samples with moringa seed meal at 5% and 10% inclusion compete favourably with the control samples. The inclusion of Moringa oleifera seed meal at 10% improved the pounded yam and was more accepted than the 5% in term of general acceptability.

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Antioxidative Characteristics and Sensory Acceptability of Bread Substituted with Purple Yam (Dioscorea alata L.)

International Journal of Food Science ◽

10.1155/2021/5586316 ◽

2021 ◽

Vol 2021 ◽

pp. 1-9

Author(s):

Siti Tamaroh ◽

Ajat Sudrajat

Keyword(s):

Antioxidant Activity ◽

Wheat Flour ◽

Volume Expansion ◽

Radical Scavenging ◽

Preference Test ◽

Natural Antioxidants ◽

Total Phenol ◽

Dioscorea Alata ◽

Yam Flour ◽

Purple Yam

In this study, plain bread was made by substituting wheat flour with purple yam flour (Dioscorea alata, L). The addition of 0, 10, 15, 20, and 30% purple yam flour aims to increase the functional value of plain bread as a source of natural antioxidants. The bread produced with two baking temperatures (170°C and 180°C) was tested for anthocyanin levels, total phenol, antioxidant activity (DPPH free radical scavenging), volume expansion, color, and preference test. The results showed that the temperatures of the bread baking did not affect anthocyanin levels, total phenol, antioxidant activity, volume expansion, and bread color ( p > 0.05 ). The substitution of purple yam flour had a significant effect on anthocyanin levels, total phenol, antioxidant activity, volume, and bread color ( p < 0.05 ). The levels of anthocyanins, total phenol, antioxidant activity, and darker color increased with the addition of purple yam flower whereas the rate of expansion reduced. However, the addition of purple yam flour did not affect the level of preference for the bread produced. Purple yam flour can be added to the manufacture of bread made from wheat flour as much as 30% with a baking temperature of 180°C. The resulting bread contained total anthocyanins 54.62 mg/100 g db, total phenol 391.14 mg EAG/100 g db, antioxidant activity 48.53% and volume expansion 64.85%, color L ∗ = 53.06 , a ∗ = 6.52 , b ∗ = 13.32 , C = 14.87 , H = 64.06 , and sensory score = 3.24 (preferred).

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